Understanding the Evolution of Fresh Mushroom Off-Flavor in Wine over the Course of Fermentation
- DOI
- 10.1021/acs.jafc.6c05284
- Published
- 2026-07-16
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.6c05284,
title = {Understanding the
Evolution of Fresh Mushroom Off-Flavor
in Wine over the Course of Fermentation},
author = {Lillian Enoch and Sarah Ployon and Lucas Suc and Anne Ortiz-Julien and Nathalie Sieczkowski and Audrey Bloem and Aurélie Roland},
year = {2026},
journal = {Journal of Agricultural
and Food Chemistry},
doi = {10.1021/acs.jafc.6c05284},
url = {https://doi.org/10.1021/acs.jafc.6c05284}
}RIS
TY - JOUR TI - Understanding the Evolution of Fresh Mushroom Off-Flavor in Wine over the Course of Fermentation AU - Lillian Enoch AU - Sarah Ployon AU - Lucas Suc AU - Anne Ortiz-Julien AU - Nathalie Sieczkowski AU - Audrey Bloem AU - Aurélie Roland PY - 2026 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/acs.jafc.6c05284 UR - https://doi.org/10.1021/acs.jafc.6c05284 ER -
APA
Enoch, L., Ployon, S., Suc, L., Ortiz-Julien, A., Sieczkowski, N., Bloem, A., & Roland, A. (2026). Understanding the Evolution of Fresh Mushroom Off-Flavor in Wine over the Course of Fermentation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.6c05284
Source records
- crossref · retrieved 2026-09-26T14:56:26.677Z